How to Make the Lord Crewe's Parsnip Soup with Vegetable Bhaji

To make the soup, remove and discard the tip of the parsnips. Then, roughly chop all of the parsnips, leaving the skin on, and dice the shallot.

Add a tablespoon of rapeseed oil to a five-litre stock pan and add the chopped parsnip and shallot to the pan, tossing it to coat the vegetables in oil. Next, leave the mixture to cook on low heat for 10 minutes, until the parsnips become golden brown.

In a heat-proof measuring jug, add a vegetable stock cube to 100ml of boiling water and stir until the stock cube has dissolved. Add the stock to the pan and cook for approximately five minutes, until the parsnip becomes soft. 

Add the coconut milk to the pan and bring the mixture to a boil, before removing from the heat and allowing it to cool for five minutes.

To make the vegetable bhaji, start by roughly slicing all vegetables and placing them into a mixing bowl. Then, chop the coriander and add all other ingredients to the bowl, before thoroughly mixing.

Take a tablespoon of mix and shape the mixture into individual balls. Deep fry the bhajis at 170C for approximately three minutes, until they become golden-brown and crispy. Pat the bhajis dry on a paper towel before proceeding with the next steps.

To serve, carefully pour the soup into a food blender and blend until it is completely smooth, before seasoning it to taste with salt and pepper. 

Next, pour the soup into a serving bowl and place the bhaji on top of the soup. Finally, arrange some coriander and place it on top of the soup.

The Lord Crewe, Front Street, Bamburgh NE69 7BL 
01668 214243
lord-crewe.co.uk